Turnips
ROASTED ROOTS
8 to 12 slender carrots, washed and trimmed
3-4 turnips, peeled & quartered
6 to 8 fingerling potatoes scrubbed and cut lengthwise in halves
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 bunch of beets, peeled and cut into thick wedges
1 small butternut squash, peeled and cut into cubes
4 cloves of garlic, minced
2-3 Tbsp. Herbs De Provence
Salt
Freshly ground black pepper
Olive Oil
Directions
Preheat the oven to 400 degrees F.
Put all the vegetables large baking dish. Drizzle generously with olive oil, Season well with salt and black pepper, and Herbs De Provence. Toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Remove from oven and enjoy!
Try them raw in a salad or with some hummus, crunchy and peppery. Mmmm, mmmm.
White Beans and Turnip Greens
Ingredients:
3/4 lb White Beans (dry beans soaked in 4.5 cups of water)
6 cups water
1/4 cup olive oil
1 bay leaf
1 onion (chopped)
4 garlic cloves (thinly sliced)
2 tsp sage (dried)
2 tsp ground cumin
1/4 tsp red pepper flakes
2 lb butternut squash (peeled seeded and cubed)
4 cups stock
1 bunch if turnip greens, ripped into pieces
Directions:
Drain the soaked beans.
In a large saucepan, combine the beans, 8 cups water, 2 tbsps olive oil, the head of garlic and bay leaf.
Bring to boil and simmer, covered for 2 hours,or until the beans are tender.
Drain and discard bay leaf.
In the same saucepan heat remaining 2 tbsps olive oil.
Add onion and cook until tender.
Add sliced garlic, sage, cumin, and red pepper. Cook for 1 minute.
Add the squash, chicken broth, turnip greens and drained beans.
Bring to boiling, reduce heat and simmer, covered for 20 mins or until squash is tender.
Season with salt and pepper.
Turnip Soup with Beet Frizzle
Frizzle, One of my favorite words and garnishes
Ingredients:
1 tbsp olive oil, n?1 Onion, chopped
2 cloves garlic, pressed
4-6 small turnips,
3-4 Carrots
1 bunch Dinosaur Kale
1/2 cup white wine
6 cups chicken stock (or veggie stock)
1 Tbsp crushed sage
salt
Heat olive oil in a large pot, then add onions. Sprinkle with salt and sautee for 5 minutes, add garlic and continue to sautee for 10 minutes.
Wash and roughly chop turnip, carrots, and sage, add to onions
Pour in wine, turn to high heat and simmer until wine evaporates. Add stock and roughly chopped dinosaur kale, simmer for 30 minutes.
Allow to cool then blend in small batches until cool.
Beet Frizzle:
Canola oil (for frying)
1small red beet & 1 small golden beet peeled and cut into thin
1Tbsp cornstarch
1. In a large skillet, heat 1/4-inch of canola oil over medium heat until very hot and shimmery.
2. In a medium bowl, toss the red and golden beets with the cornstarch. Add one piece of beet to the oil and if it immediately starts to bubble and fry, the oil is ready. Working in batches, fry the beets for 2 to 3 minutes or until golden. Use a slotted spoon to transfer the beets to a plate lined with paper towels.
3. Ladle the soup into bowls. Garnish with the beets.
